“Basically it was just a few buds sitting around slugging back homebrew and dreaming big”, says Joey with a wink and a smile.
The Tangled Garden
For years I drove past the intriguing Tangled Garden sign en route to and from Wolfville, Nova Scotia. Usually pressed for time, I’d always meant to drop in and this year finally took the plunge.
A Handful of Magic Beans
In the tale of Jack and the beanstalk, Jack’s life changed when he traded his cow for a handful of magic beans. A few years ago, a handful of beans changed my life, too, and I didn’t even have a cow.
The Lobster Recipe Challenge
A recipe for lobster cakes becomes a challenge for seafood lovers to create new lobster recipes.
Popeye Got It Right: Spinach is Healthy…and Delicious
Popeye got it right. He knew that to be fit, smart and savvy, you had to eat your spinach every day. And he probably didn’t cook the you-know-what out of it. Sandra Phinney explores how to truly celebrate this versatile vegetable with some great recipes.
Say Hello to My Little Friend: the Dutch Oven
Now I’m serving up the juicy, fork-tender meat with the browned exterior that a crock pot just can’t deliver. I make everything from coq-au-vin to lamb stew, and even blackberry cobbler with the help of my little friend.
Lois Moody’s Cornbread
Traditional home cooking in the south not only crosses the southern boundaries but throughout the United States and the world for that matter. A traditional Minnesota Hot Dish Casserole could be the very same recipe your favorite Aunt from North Georgia makes. I won’t get into the fine detail of regional cooking but I would like to mention one thing, Cornbread!
Scallops With Truffle Creamed Leeks
Looking for that simple yet impressive appetizer to serve at your next dinner party? Try seared scallops on a bed of tender creamed leeks, drizzled with aromatic truffle oil. This one’s a keeper.
Amazing Asparagus: The Queen of Greens
Asparagus is amazing, nutritious and easy to grow (but you need patience). It can be baked, boiled, steamed, sautéed, grilled — and eaten raw. Sandra Phinney salutes the queen of vegetables, and offers up some delicious recipes.